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Raisin Cake

Raisin Cake

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Terry

Terry

This eggless loaf is very dense and moist. It originated during World War II, when eggs, milk and butter were in short supply.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. In a saucepan, combine brown sugar, water, shortening, cloves, nutmeg, cinnamon and raisins. Bring to a boil, and continue boiling for 3 minutes. Remove from heat and allow to cool.
  2. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together flour, baking powder, baking soda and salt.
  3. In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
  4. Bake at 325 degrees F (165 degrees C) for 55 minutes, or until toothpick inserted into cake comes out clean.
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Reviews

SWEETBRNTE
18

SWEETBRNTE

11/21/2002

Great! Family of 7 children..all loved it! Thanks..submit more vintage recipes..love them...!

SHIROBARA
11

SHIROBARA

8/29/2002

Five stars for vegans and those who don't have the standard eggs, milk or butter on hand, three or four stars for everyone else. I enjoyed it and it had a unique, spicy taste, but it's not the best cake I've ever made.

GrandaWanda
8

GrandaWanda

4/25/2007

Love this cake! I started making it for my two vegan sons but it's a favorite around our house, too. I've tried two different versions but this version (boiling the spices) gives better flavor and nice color, too.

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